Shreveport’s Newest Restaurant, BLADE, is a High End Culinary Adventure in Sophistication and Innovation Featuring Japanese Akaushi Beef

Blade                                                                       (Photo courtesy of Blade Restaurant)

BLADE Steak House
Address: 5863 Fairfield Ave, Shreveport, LA 71106
Phone:(318) 868-3002

Facebook: Blade Restaurant

Instagram – BLADEofficial
Twitter @BLADEshreveport

It’s not hard to spot the bold and high-voltage red and black colors of Blade, a modern and chic restaurant situated on Fairfield Ave that is lined with picturesque homes and estates. Chef Herb “H2” Busi believes this is a perfect location to please the palates of the neighborhood as well as attracting a broad spectrum of palates to make it a truly iconic international steakhouse.

teambladePicMonkey Collage

Chef “H2” Busi was born into the restaurant and nightclub business and continued sharpening his culinary skills in New Orleans which has prepared him to bring forth a culinary sophistication and innovative execution to the Shreveport area. He aims to bring a bold new and vibrant flavor profile that is unique to the Shreveport culinary scene.

“A Steak Lover’s Steak ” is front and center at Blade!

One of the most unique culinary innovations Chef H2 has introduced to the culinary scene is Akaushi Beef, a Japanese Wagyū breed of cattle. The beef produced by Akaushi cattle is richly marbled with fat and produces a very tender, flavorful, and expensive variety of steak which is sold to high end restaurants.

HeartBrand’s® Ribeye is hand-cut and fork-tender with ribbons of creamy white marbling. Intensely rich and flavorful. Supremely tender and juicy. Ribeye steaks are hand selected from the very finest center cuts of Akaushi Beef – all-natural steaks of the highest quality available anywhere. From the first buttery taste through the last lingering juices, you’ll savor every melt-in-your-mouth bite. The label ensures you won’t find a more tender ribeye steak.

Grand Opening

Earlier in December, I had the pleasure of dining at Blade and enjoyed the Preview Menu of what’s to come in January. The grand opening along with the full menu is planned for Tuesday, January 5th.

I am a steak lover therefore I went straight for the Akaushi Ribeye and savored every succulent bite! We also enjoyed the The Akaushi Flat Iron is an excellent, tender cut of beef.

Although the Akaushi Beef is front and center, there are stellar entrees to suit a wide variety of palates such as Colorado Lamb Lollipops, duck and grouper. Be sure to check out the appetizers and sides to complete your dining experience!

Welcome to my dining experience!

Expertly prepared Akaushi Ribeye: richly flavored and  succulent

steakIMG_7115

We also chose the plentiful Blade Sampler plate which features the Akaushi Flatiron  Kushiyaki style which is thinly-sliced pieces of steak are marinated in a savory-sweet mix of rice vinegar and soy then broiled on bamboo skewers, perfectly cooked Shrimp and Scallops with Tarragon Cream Sauce and Quail Two Ways.

samplerplaterIMG_7119

Wine is meant to complement a meal of this caliber and its layers of flavors which will, in turn, enhance the dining experience. Between you and me, the wine doesn’t have to be a $200 bottle of wine from France to impress, it just needs to be a quality wine from quality vineyards around the globe. From the by-the-glass wine menu, I selected the Seven Falls Cellars Cabernet Sauvignon 2012 from one of the warmer regions of Washington state. The Wahluke Slope produces multiple layers of rich black and plum fruits and smooth tannins that pairs well with rich, marbled beef. I was pleased!

Allan Scott Family Winemakers 2014 Marlborough, New Zealand Sauvignon Blanc from the Marlborough region  is zippy crisp white wine with grapefruit and floral notes with characteristic flavors and aromas of what you would expect from a New Zealand Sauvignon Blanc. The wine was pleasant and refreshing which paired with scallops, shrimp and rich  Tarragon cream sauce.

OurdinnerwinesPicMonkey Collage

Marinated Crab Claws with the signature creamy, delightfully spicy Creoli sauce also paired well with the Sauvignon Blanc.

crabfingersIMG_7101

Arugula and Goat Cheese Salad with Roasted Figs tossed with Pomegranate Vinaigrette. Probably because figs are not in season, dried figs were served. The vinaigrette is delicious, ask for more! This salad pairs well with the Washington Cabernet Sauvignon.

saladIMG_0593I couldn’t get enough of the perfectly seasoned rich,dark brown Creole Duck gumbo. Each spoonful had chunks of duck in a succulent thick gravy like a beef stew.

duckgumboIMG_7107

We ended the dinner with the tasty house-made Lemon Raspberry Mascarpone Tart and decadent Flourless Chocolate Cake with Choice of Salted Caramel or Peanut Butter Sauce. Each dessert was delightful on their own but don’t let that stop you from pairing the lemon dessert with the lemon-flavored Italian liqueur or almond-flavored Lazzaroni Amaretto that pairs well with the flourless chocolate dessert.

bothdessertsPicMonkey Collage

My Blade dining experience was delightful. The ambience is bold yet comfortable and the lighting is just right for a romantic evening.

The staff was enthusiastic and friendly. They were knowledgeable of the menu and prompt.

I am already for another Akaushi steak experience! Glad you are in Shreveport!

 

About The Author

Lisa Mays

Lisa is passionate about wine and holds the WSET Advanced Certificate (Wine and Spirit Education Trust of London). She will be pursuing her Diploma Certificate through rigorous on-going studies and plans to attain the prestigious Master of Wine designation.

Other posts by

Author of this web sitehttp://www.winewithlisa.com

28

12 2015

2 Comments Add Yours ↓

The upper is the most recent comment

  1. 1

    The article is on spot, very well worded….

  2. 2

    Oh, wow, looks like a great new steakhouse! The Kushiyaki style flat-iron steak looks most appealing to me, and I love your idea of pairing lemon desserts with amaretto.



Your Comment